Make these amazing Black Bean and Butternut Squash Enchiladas with Green Sauce … they’re full of delicious, healthy flavors!
Is there anything better than a plate of hot, cheesy enchiladas? I usually can’t resist ordering them if they’re on the menu.
These Black Bean and Butternut Squash Enchiladas with Green Sauce are not your typical cheese enchiladas. They’re full of rich, hearty flavors, and delicious black beans and yummy roasted squash … and then there’s the homemade sauce.
You are going to love them!
Black Bean and Butternut Squash Enchiladas with Green Sauce
So let’s talk about these amazing vegetarian enchiladas!
First, there is the filling. The mixture of savory black beans and roasted butternut squash is so delicious.
There is a surprise ingredient, too: cream cheese. It makes these enchiladas super rich and creamy.
A flavorful green sauce tops these enchiladas, and it couldn’t be easier to make. The ingredients—tomatillos, poblanos, garlic, and onion—are roasted and then pureed in a food processor.
So simple and so delicious!
These Black Bean and Butternut Squash Enchiladas with Green Sauce are perfect for feeding a crowd. Serve one or two of these rich enchiladas per person, depending on appetites and the number of sides.
Either way, they’ll be coming back for more!
Treat yourself to these Black Bean and Butternut Squash Enchiladas tonight!
- nonstick cooking spray
- 4 cups cubed butternut squash (cut into 1/2-inch cubes)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 9 medium tomatillos, papery skin removed
- 1 large poblano pepper
- 4 large garlic cloves, unpeeled
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 (15-ounce) can black beans
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 12 corn tortillas
- 8 ounces cream cheese
- 1 1/2 cups Monterey Jack Cheese
- 1 tablespoon cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into 6 wedges
Preheat oven to 425. Spray 2 baking sheets and a 13 x 9-inch baking dish with nonstick spray.
Place squash on a baking sheet, then drizzle with olive oil and salt. Toss well.
Top the other baking sheet with the tomatillos, poblanos, garlic cloves, and onion. Drizzle with olive oil.
Place both baking sheets in oven on separate racks.
Roast vegetables for 15 minutes. Flip veggies, rotate trays, and continue roasting until all vegetables are browned and soft, about 10-15 more minutes.
Place poblanos in a zip top plastic bag (or a covered bowl) for about 10 minutes.
After 10 minutes, take poblanos out of bag, and carefully remove the seeds and as much skin as possible. Discard the stem.
Combine poblanos, tomatillos, garlic (remove skin), and onion, along with any juices, in a food processor. Process until smooth, then season to taste with salt, about 1/2 to 1 tsp. Set aside.
Drain a little liquid from the top of the black beans, then combine with chili powder, cumin, oregano, and salt. Mix well.
Stir bean mixture into roasted butternut squash (you can do this right on the baking sheet). Adjust seasoning if necessary.
Cover the bottom of the 9 x 13-inch baking pan with green sauce.
Warm tortillas one at a time in a small skillet on medium-high heat, flipping once. It should only take a few seconds; do not overcook the tortillas or they will get tough.
Top each tortilla as it comes out of the skillet with 1/12 of the butternut squash mixture, and 1/12 of the cream cheese.
Roll up tortillas and place in baking pan. Repeat process with remaining tortillas and filling ingredients.
Cover tortillas with remaining sauce, then sprinkle with Monterey Jack Cheese.
Bake enchiladas for about 20 minutes, or until hot and cheese is melted and lightly browned.
Serve enchiladas hot, topped with cilantro and avocado. Serve with a lime wedge. Enjoy!
What is your favorite Mexican dish?